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Karen Blanché – Potato Rosti Breakfast stack

Karen Blanché – Potato Rosti Breakfast stack

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Karen Blanché –

Potato Rosti Breakfast stack

Karen Blanché –

Potato Rosti Breakfast stack

Tyd:

30 Min

Bedien:

1 Persoon

Ontbyt

Bestanddele:

1 Large Potato

2-3 Tbsp Clarified butter

2-3 Tbsp B-well Fry-well oil

Salt and pepper to taste

To serve your rosti in a breakfast stack 

Ingredients: 

2 Potato rosti’s

¼ Cup Fried bacon bits

5 Roasted baby tomatoes halved and seasoned

¼ Cup Red onion and avocado (finely sliced)

¼ Cup Fried mushrooms and spring onions

1 Soft poached egg

Metode: 


  1. For the Rosti, grate the potatoes coarsely into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible.
  2. Season the potato with black pepper, then divide into 2 equal portions.
  3. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter and the B-well Fry-well oil.
  4. Place a metal chef’s ring inside the frying pan carefully, fill with the one portion of grated potato.
  5. Using the back of a spoon, gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rosti’s.
  6. Fry the rosti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required.
  7. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving.



To serve your rosti in a breakfast stack

1. Start with potato rosti on the bottom.

2. Spread the rosti with ½ of an avocado and red onion mix.

3. Top with ½ mushroom and spring onion mix

4. Add another rosti and repeat the process.

5. Top with roasted tomato, bacon bits and fried egg.

6. Serve hot.

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